Pheasant In A Crock Recipes

Steps:

• Skin the pheasant and wash.
• Put pheasant in a large bowl with the salt and cover with cold water.
• Soak at least an hour.
• Then discard the brine solution.
• Cut pheasant into 4 pieces.
• Mix Marinade ingredients in a large zip lock bag (big enought to hold the pheasant pieces).
• Put pheasant pieces into the zip lock bag and put into the fridge.
• Marinate for 24 hours.
• Turn the bag every time you open the fridge.
• Discard the marinade.
• Put a 1/2 cup of water in your crockpot with the pheasant pieces.
• You may want to add a little more water while cooking if it goes dry (A nice touch is to use a dry white wine instead of the water or mix Wine and water 1/2 and 1/2).
• cook on low for at least 5 hours.

Steps:

• Preheat the oven to 500 degrees F and position the oven rack in the bottom third of the oven.
• Season the cavities and the outside of each pheasant liberally with salt and pepper. Divide the chopped onion and carrot equally among the cavities of the pheasants. Squeeze the juice from both halves of the orange and set aside. Cut 1 of the squeezed halves into 3 pieces, and tuck inside of the cavities along with the veggies. Insert 1sprig of thyme into the cavity of each pheasant.
• Arrange the pheasants in a large roasting pan, breast sides up. Lay 2 strips of bacon over the top of each pheasant, cutting the bacon into pieces if necessary to cover as much of the pheasant as possible. Roast for 15 minutes, then remove the bacon strips and continue roasting for approximately 30 to 40 minutes, or until the juices run clear. (It is important to not overcook the pheasants, as they are very lean birds.) Remove the pheasants from the oven and transfer to a serving platter, loosely tented, while you make the sauce.
• Using a spoon, carefully remove as much extra fat from the pan as possible. Place the roasting pan over high heat and, when hot, deglaze with the reserved orange juice and Madeira, using a wooden spoon to scrape any brown bits from the bottom of the pan. When the orange juice and Madeira have reduced by half, add the chicken stock and continue to cook until sauce has reduced enough to coat the back of a spoon, about 3 to 4 minutes. Swirl in the butter and remove from the heat. Season, to taste, with salt and pepper.
• Remove the back bone from each pheasant, then cut along the breast bone to divide the birds into two halves. Serve 1/2 pheasant per person, napped with some of the sauce and with some of the Wild Mushroom Bread Pudding.
• Heat the oil in a large, deep skillet over high heat. Add the onions and cook until golden brown and tender, 5 minutes. Add the mushrooms, 1/2 teaspoon of the garlic, 1 1/2 teaspoons of the Essence, 1 teaspoon of the salt, and 3/4 teaspoon of the pepper, and cook, stirring, until the mushrooms are tender and have given off their liquid, about 5 minutes. Add the beer and cook, stirring, to deglaze the pan and until the mixture is almost dry, 1 to 2 minutes. Remove from the heat and let cool.
• In a large bowl, combine the eggs, cream, molasses, Worcestershire sauce, thyme, remaining 1 1/2 teaspoons of Essence, remaining 1/2 teaspoon of salt, and remaining 1/4 teaspoon of pepper, and whisk well to combine. Add the mushroom mixture and cheeses and stir well. Add the bread cubes and let sit until the bread has absorbed the liquid, 2 hours, stirring occasionally.
• Preheat the oven to 350 degrees F.
• Butter a 9 by 13-inch baking dish with the butter. Add the bread crumbs, shaking to cover the bottom evenly. Pour the bread pudding mixture into the prepared pan and cover with aluminum foil. Bake for 1 hour and uncover. Continue baking until risen and firm in the center, and golden brown, 20 to 30 minutes. Remove from the oven and cool slightly before serving.
• Combine all ingredients thoroughly and store in an airtight jar or container.
• Recipe from "New New Orleans Cooking", by Emeril Lagasse and Jessie Tirsch. Published by William and Morrow, 1993.

Steps:

• Place the flour, salt, and pepper into a resealable plastic bag; shake to mix. Place the pheasant pieces into the flour mixture, and shake until evenly coated.
• Heat the olive oil in a large skillet over medium-high heat. Shake any excess flour off of the pheasant pieces, and place them in the hot oil. Cook until the pheasant is brown on both sides, about 3 minutes per side. Place the pheasant into a slow cooker, reserving the oil in the skillet. Cook the onion in the remaining oil until they soften, about 3 minutes. Stir in the mushrooms and garlic, and continue cooking and stirring until the mushrooms have softened and the garlic has mellowed, about 5 minutes more.
• Pour the wine into the skillet and bring to a boil. Boil for 5 minutes, then pour in the chicken broth and return to a boil. Pour the mushroom mixture into the slow cooker, and sprinkle with sliced black olives.
• Cover, and cook on High for 4 hours, or Low for 7 hours.

Steps:

• Put the thyme, parsley, and crushed garlic inside the pheasant.
• Tuck the garlic slices between the legs and body.
• Season the pheasant with the salt and pepper.
• Remove the zest from the orange in long, thick, curly strips; lay them over the breast.
• Wrap the breast with the bacon and put the pheasant in a slow cooker.
• Halve the orange and squeeze the juice all over the bird.
• Put one of the squeezed orange halves in the cavity.
• Drizzle the pheasant with olive oil and broth.
• Cover and cook on HIGH for 3 ½-5 hours until the meat is tender and an instant-read meat thermometer inserted in the thigh registers 180°.
• Serve the pheasant on a platter, with the juices poured over.